Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
Level of Course Unit
First Cycle
Objectives of the Course
To give information about the main micro-organisms contaminated with food, various microbiological spoilage of foodstuffs, diseases and intoxication caused by microorganisms, microbial toxins, protective systems that control the development of microorganisms
Name of Lecturer(s)
Öğrt . Gör. Dr. Oksal MACAR
Learning Outcomes
1Basic microorganisms in food and supplies
2Microorganisms that cause food spoilage
3Microbial foodborne diseases
4Effects of microorganisms in different food types
5Basic methods of microbiological analysis of food
6Interpretation of microbiological quality of foods
7Evaluation results of microbiological analysis of foods
Mode of Delivery
Face to Face
Prerequisites and co-requisities
General Microbiology
Recommended Optional Programme Components
Course Contents
Contamination sources in foods, microbiologic spoilages at cereal and cereal products, microbiologic spoilages at sweet and sugary products, vegetables and fruits, microbiologic spoilages at meat and meat products, degradation reasons of canned food, contamination sources of milk and microbiologic spoilages, microbiologic spoilages at cheese, cream and butter, microbiologic contamination of yoghurt and ice-cream, starter cultures and kind of starter cultures, bacterial food poisoning, Staphylococcus aureus and Cl. botulinum poisoning, Salmonella and other bacteria poisoning, mycotoxin and mycotoxicosis, protect methods from food poisoning, microbiological consultation of meat and meat products, cereal products and canned microbiology, ısolation and identification of microorganisms isolated from this food products.
Weekly Detailed Course Contents
1The Main Microorganisms Contaminated with Food
2The Main Microorganisms Contaminated with Food
3The Chemical Changes Caused by Microorganisms in Food
4The Microbial Spoilage of Food such as Cereals and Cereal Products The Application: Microbial Examination of Grain and Cereal Products
5Microbial Spoilage in Sugar and Sugar Products, Microbial Spoilage in Vegetables The Application: Microbial Examination of Vegetable Products
6Spoilage in Fruits, Micrbiology of Dried Fruit and Vegetables The Application: Microbial Examination of Fruit
7Microbial Spoilage of Animal Foods The Application: Microbial Examination of Meat and Meat Products
8Mid-Term Exam
9Microbial Spoilage in Milk and Milk Products
10Microbial Spoilage in Milk and Milk Products The Application: Microbial Examination of Milk and Milk Products
11Heat Treatment in Milk and Milk Products, Starter Cultures, Starter Bacteriophages
12Reasons of Deterioration in Canned Foods
13Microbial Deterioration Types in Canned The Application: Microbial Examination of Canned Foods
14Food Poisoning, Microbial Food Poisoning
15Food Poisoning, Microbial Food Poisoning
16Final Exam
Recommended or Required Reading
1.Ünlütürk, A. ve F. Turantaş, 1999; Gıda Mikrobiyolojisi, Mengi Tan Basımevi, İzmir. 2.Özdemir, S. ve Sert S. 1994; Gıda Mikrobiyolojisi Tatbikat Notları, Atatürk Üni. Ziraat Fak. Yayınları, Erzurum. 3.Jay, J. M., Loesneer, M. J. and D. A. Golden, 2005; Modern Food Microbiology 7th Edit., Springer Pub. 4.Corry, J.E.L., Curtis, G.D.W., Baird, R.M., 1995, Culture Media for Food Microbiology, Elseiver Science. 5.Marth, E.H. and. Steele, J.L., 2001; Applied Dairy Microbiology, Marcel Dekker.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination14040
Final Examination15050
Attending Lectures14456
Contribution of Learning Outcomes to Programme Outcomes
LO1 4      
LO2 4      
LO3 4      
LO4 4      
LO5 4      
LO6 4      
LO7 4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: